1. Prepare materials and clean them.
2. Heat oil and add ginger.
3. Add tempeh garlic paste and sauté until fragrant.
4. Clam again.
5. Stir fry a few times, (the clams have to spit sand beforehand).
6. The clams almost opened their mouths, just add the perilla and fry them again.
7. It's done with all the openings.
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